Thai cabbage salad

Ingredienti per 24 servings

1/2 head each red and green cabbage,
thinly sliced (1/4 head for small serving)
3 carrots, grated
1 cucumber, diced small
1 lg. red pepper, diced small
1 bunch green onions, slice in 1/2 in. pcs
1 bunch cilantro, chopped

Dressing
1/2 cup white vinegar
1/2 cup vegetable oil
few dashes of sesame oil
1/4 cup soy sauce
1 Tbls. garlic chili paste, in Asian section at market
2 Serrano chilis, minced
4-6 garlic cloves, minced
2 Tbls. sugar (raw sugar best)
1 cup unsalted dry roasted Peanuts, chopped

20 min · Media

Preparazione

1. Toss all salad ingredients together

2. Make dressing in a jar and store in refrigerator for up to 1 week.

3. When ready to serve, toss salad and dressing.

4. Add peanuts last.

5. **NOTE**
If doing ahead of time, do not toss dressing in. It will get soggy.
If using a little at a time, leave dressing off until ready to eat.
Taking to a pot luck, toss it in when when you get there!

contorni July 21, 2017 15:36

Autore: From Epicurious.com -- brought to DFW luncheon on 7/17/17 by Bonnie Dahlke